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Home » Recipes

Published: Jun 14, 2021. Post Updated: Oct 4, 2024

Home » Recipes

Papdi

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Papdi - Say hello to your new favourite snack! Papdi is one of those snacks that is loved by all. They are crispy, flaky, deep fried puris/crackers that are small in size but big on flavour. They are flavoured with Carom seeds and sometimes Cumin Seeds too and are super crunchy and delicious! 

Pile of Papdi in a terracotta and white bowl

Papdi

Papdi reminds me of my niece, who usually not much of a foodie will happily dive into a bowl of Papdi. They are very more-ish and one is never quite enough.

Papdi are mini puris that have aromatic carom/ajwain seeds scattered throughout them.

Not to be confused with the equally delicious Papdi Ghatia.

Ingredients in Papdi

Plain Flour

Salt

Carom Seeds

Water

Sunflower Oil

How to make them

Mix dry ingredients together in a bowl.

Add a little oil and rub in with your finger tips.

Gradually add enough water to bring the mixture together to from a dough. Knead well.

Dry ingredients in bowl being mixed with a spoon

Kneaded dough in bowl

Let it rest for 15 - 20 minutes.

Knead a little again and then divide the dough into 3 - 4 portions. Each piece should be around 6 - 7 inches wide.

Roll out onto a floured surface.

Use a small circular cutter or take pinches of dough and roll out into small circles. 

Papdi rolled out onto board

Prick all over with a fork.

Heat oil for deep frying.

Line a plate with kitchen paper.

Deep fry in batches for a few seconds and turn.

Once the Papdi start to float to the top, and are golden brown, they are ready to be taken out.

Papdi frying in oil in deep frying pan

Papdi frying in deep pan

Transfer to lined plate. 

How to eat them

Papdi can be eaten plain.

They can be with a cup of chai.

You can also use them as a scoop for pickles and chaats. 

Some Variations

To make a Masala version, add a tablespoon of dry fenugreek leaves, ¼ teaspoon garam masala, turmeric and chilli powder.
 
An easier way to make them is to roll out the dough and cut it into long strips 1 - 1.5 inches wide, which takes away a lot of faff.

Tips to make the BEST Papdi

Make sure the Papdi are golden brown before you lift them from the oil so that they remain crisp.

Test the oil first to see if it is hot - add a small ball of dough to the oil, and see if it rises back to the top quickly. 

Using a fork to prick holes into the papdi, stops the papdi from puffing up too much when frying.

Make Ahead?

Papdi last up to 2 weeks in an airtight container and many people make them in big batches because they disappear so fast.

more indian snacks:

Indian Masala Egg Muffins

Samosa Chaat

Aloo Tikki Chaat

Lighter Chickpea and Potato Chaat

Fish Tikka

Aloo Tikki Chaat

Healthy Samosa Recipe – Samosa Wrap

**if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

Pile of Papdi in a terracotta and white bowl

Papdi

Safira
Papdi is one of those snacks that is loved by all. They are crispy, flaky, deep fried puris/crackers that are small in size but big on flavour. They are flavoured with Carom seeds and sometimes Cumin Seeds too and are super crunchy and delicious! 
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Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Lunch/Snack, Snack
Cuisine Indian
Servings 4
Calories 216 kcal

Ingredients
  

  • 200 g Plain Flour
  • ½ teaspoon Salt
  • ½ teaspoon Carom Seeds
  • 1 tablespoon Oil
  • 80 ml Water You may need less or more

For Deep Frying

  • Sunflower Oil To fry

Instructions
 

  • Mix dry ingredients together in a bowl.
  • Add a little oil and rub in with your finger tips.
  • Gradually add enough water to bring the mixture together to from a dough. Knead well.
  • Knead a little again and then divide the dough into 3 - 4 portions. Each piece should be around 6 - 7 inches wide.
  • Roll out onto a floured surface. Use a small circular cutter or take pinches of dough and roll out into small circles. 
  • Heat oil for deep frying. Line a plate with kitchen paper. Prick all over with a fork.
  • Deep fry in batches for a few seconds and turn.
  • Once the Papdi start to float to the top, and are golden brown, they are ready to be taken out. Transfer to lined plate. 
  • Heat oil for deep frying. Line a plate with kitchen paper.
  • Deep fry in batches for a few seconds and turn.
  • Once the Papdi start to float to the top, and are golden brown, they are ready to be taken out.
  • Transfer to lined plate. 

Notes

How to eat them

Papdi can be eaten plain.
They can be with a cup of chai.
You can also use them as a scoop for pickles and chaats. 

Some Variations

To make a Masala version, add a tablespoon of dry fenugreek leaves, ¼ teaspoon garam masala, turmeric and chilli powder.
 
An easier way to make Papdi is to roll out the dough and cut it into long strips 1 - 1.5 inches wide, which takes away a lot of faff.

Tips to make the BEST Papdi

Make sure the Papdi are golden brown before you lift them from the oil so that they remain crisp.
Test the oil first to see if it is hot - add a small ball of dough to the oil, and see if it rises back to the top quickly. 
Using a fork to prick holes into the papdi, stops the papdi from puffing up too much when frying.

Make Ahead?

Papdi last up to 2 weeks in an airtight container and many people make them in big batches because they disappear so fast.

Nutrition

Calories: 216kcalCarbohydrates: 38gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 293mgPotassium: 54mgFiber: 2gSugar: 1gCalcium: 8mgIron: 2mg
Keyword Indian Snack, Indian Snacks, Indiian Street Food, Mathari, Mathri, Papdi
Tried this recipe?Let us know how it was!

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Picture of site owner Safira

hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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